Hazelnut Free Turmeric & Cinnamon Cashew Butter
Warm, golden, and fragrant with spice, this cashew butter is the kind of spread that makes you want to put it on absolutely everything. Toasting the cashews before blending is the move that takes it from good to genuinely great — it deepens their natural sweetness and gives the final butter a rich, nutty complexity. Turmeric brings that gorgeous amber hue, while cinnamon and ginger layer in a gentle warmth that feels almost chai-like without being overpowering. A touch of honey and coconut oil keep the texture glossy and smooth, and a pinch of black pepper rounds out the whole blend in a way that's subtle but surprisingly important. For anyone navigating tree nut allergies that specifically rule out hazelnuts, this is a satisfying, flavor-packed alternative to the hazelnut-based spreads that dominate store shelves. The whole process happens in a food processor with pantry staples, so there's no mystery about what's in the jar. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here.
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Learn more →Ingredients
16 servings
- 2 cups raw cashews
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
- 1
Preheat the oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet and toast for 10–12 minutes, stirring once halfway through, until lightly golden and fragrant.
- 2
Remove the baking sheet from the oven and let the cashews cool for 5 minutes — they should be warm but not steaming when they go into the food processor.
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